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June 14, 2014

Melon Sangrias

Summer is starting slowly in Toronto this year. We constantly seem to be at that awkward stage where it looks like it should be warm, but as soon as the sun slips behind a cloud and the cool wind starts blowing, you regret your decision to leave your sweater at home. Still, we pretend, hoping that by wearing a dress and putting on some sunglasses we will coax summer out. In our lab, as soon as it gets a little bit warmer out, spontaneous outings for pitchers of sangria on a patio become common. Unfortunately, not only has the weather been uncooperative, but our go-to sangria place closed down recently.

Have no fear! We can make sangria at home. And we can make it better, with melons, and good wine.

Normally sangria has a mix of fruits in it, but here I decided to stick with one fruit and build the flavours around it. Cubes of watermelon are mixed with rosé wine and complemented with the rose flavour in Dillon’s rose gin and my homemade rose simple syrup. Pink goes with pink goes with (pink) roses.

The fresh flavour of cantaloupe is enhanced with floral elderflower liquor and the zing of a lively white wine.

The flavours mingle and intensify overnight.

Invite your friends and serve cold for a refreshing post work de-stressing session.This post was not sponsored by Dillon’s Distillery. I just like them.Friends got plans? You can still enjoy a personal sangria by yourself!Watermelon Sangria3-4 cups fresh watermelon, cut into cubes1/2 cup Dillon’s rose gin1 bottle rosé wineSimple syrup (or rose simple syrup) to tasteMix all ingredients in a large pitcher. Taste for sweetness and add simple syrup to taste. Refrigerate overnight before serving.Cantaloupe Sangria3-4 cups fresh cantaloupe, cut into cubes1/2 cup elderflower liquor1 bottle crisp white wine such as Sauvignon BlancMix all ingredients in a large pitcher. Taste for sweetness and add simple syrup to taste. Refrigerate overnight before serving.